Boulder, CO – October 29, 2008 − Seasonal beer sales are on fire right now and the Brewers Association, the trade association representing the majority of U.S. brewing companies, has a web site and brand database dedicated to information on seasonal beers.

Right now seasonal beers are the number one selling craft beer style, and information on fall and winter seasonals, and the food they pair with, are on the minds of many going into the holiday season. In a recent Brandweek article The Nielsen Company stated seasonal beer sales were up 29% in dollar sales.

“The web site, SeasonalBeerAndFood.org, is for beverage and food lovers interested in trying different beers at different occasions and seeing what food these beers pair with,” stated Julia Herz, a spokesperson for the Brewers Association.

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The Brewers Association, the trade association representing the majority of U.S. brewing companies, reports beer sales from American craft brewers¹ (see 2007 Craft Beer Industry Statistics) continue to grow despite a softening economy and challenges with raw materials supply and pricing. Craft beer dollar sales during the first half of 2008 increased 11% compared to this same period in 2007. The Brewers Association attributes this growth to a grassroots movement toward fuller flavored, small batch beers made by independent craft brewers.

According to The Nielsen Company, beer sales are affected the least by the economic downturn, with wine sales showing the most impact. Additionally, craft beer is gaining customers from across all segments of beverage alcohol.

"Newer brands by the larger brewers, like Belgian style wheat beers, have huge distribution advantages over beers by independent craft brewers," said Paul Gatza, Director of the Brewers Association. "These brands can grow when the large brewers decide they want them to grow with the ability to impact what brands get shelf space and tap handles. At the same time, beer from craft brewers is being requested by the customer, which encourages distributors and retailers to make the beer available." According to the Brewers Association, 1,420 of the 1,463 U.S. breweries are independent craft brewers.

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Before you create your starter, you must make sure that all items that come in contact with your wart have been properly clean or sanitized. This includes bungs, spoons, airlocks, tin foil, and any other item that might come in contact.

Most brewers create their starters in a flask. I tend to favor a 1000ml size, however it is common to use a 2000ml size as well. My end starter is approximately 900ml.

I use a light colored dry malt extract (DME) for my starters. I use light colored DME so it doesn't tend to impact the overall ending color of my beer.

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Beer produced before the Industrial Revolution was mainly made and sold on a domestic scale, although by the 7th century AD beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisan manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and thermometers changed brewing because they allowed the brewer more control of the brewing process and greater knowledge of the results.

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